Meet under the peach blossoms/Fennah’s stir fried rice stick 桃花之約/芬娜炒米粉, 什錦炒米粉

Mar. 21                       Sun.                     Sun
三月廿一日                 星期日                 晴
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Miss Fennah Chou(L)
周芬娜小姐(左)
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The feast of the flowers(Author- Fennah Chou)
花之宴(周芬娜 著)

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Guest’s Delicacy—-Fennah’s stir fried rice stick

Shinchu rice stick, 2 package, soak in water
Pork loin, 1 pc, minced, marinated with soy sauce, wine, tapioca flour
Chicken broth, 1 1/2 cup + Gin-Lan soy sauce dew, 1 Ts
Dry mushroom, soak in water, sliced
Dry squid, soak in water, sliced
Carrot, 1 segment (about 2-3 in.), peeled, cooked, cut in 10 flowers
Cabbage, sliced
Egg, stirred, pancaked, sliced
Green onion
Onion, sliced
Cilantro
Fried sliced shallot
Oil, 2-4 Ts

Method
1. Pour 1-2 Ts oil in pan, bring it to medium heat, stir fry pork loin
2. Add fried sliced shallot, stir fry to scent
3. Add onion, roughly stir fry
4. Add rice sticks, stir fry
5. Add chicken broth, bring to a boil then simmer, stir at times till rice sticks get soft and chewable then remove to a large plate
6. Pour 1-2 Ts oil in pan, bring to high heat.  Add dry mushroom and dry squid, stir fry to scent.  Add cabbage, stir fry to well done.  Remove all to the top of the rice sticks, decorate with egg, carrot, green onion, cilantro

訪客佳饌—-芬娜炒米粉, 什錦炒米粉

材料:
新竹米粉(二紮)
豬里肌肉(一塊)
高湯(1杯半)+金蘭醬油露(1湯匙)
蔥油酥, 香菇, 乾魷魚, 紅蘿蔔, 高麗菜, 雞蛋, 青蔥, 洋蔥, 香菜若干

做法
1. 米粉, 香菇, 乾魷魚以水泡發
2. 香菇, 乾魷魚, 高麗菜, 洋蔥切絲, 備用
3. 豬里肌肉切絲, 用適量醬油, 料酒, 太白粉, 醃過炒熟備用
4. 紅蘿蔔去皮, 取一小段, 片成十朵紅花, 以微波爐蒸熟備用
5. 雞蛋攤成蛋皮, 切條備用
6. 起油鍋, 中火將蔥油酥爆香, 下洋蔥絲略爆, 再將泡好的米粉下鍋爆炒.  倒入調好的高湯, 煮沸後轉小火, 半炒半燜, 直到米粉軟韌為止, 再盛入大盤
7. 起油鍋, 將香菇絲, 乾魷魚絲爆香, 下高麗菜絲炒熟.  再將炒熟的豬肉絲下鍋混炒後, 鋪在炒好的米粉上, 酌加蛋皮, 紅蘿蔔花, 香菜裝飾, 即成.
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About 翠軒TsueyShuian, Cui Xuan

農婦 Nung-fuh(Farmer's wife) 與農夫在山腳下耕種 Farming at the foothill of Santa Anna Peak with Nung-fu(Farmer)
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